Monday, 8 December 2014

Autumn Vegetable Pot Pie (Secret Recipe Club)



Autumn Vegetable Pot Pie


My assignment for Secret Recipe Club this month is Melissa from Smells Like Brownies. Melissa is a fellow vegetarian, who is currently blogging her way through the process of making a wedding cake. I get the impression her approach to food is very like mine: eat loads of veggies and generally healthy dishes, and then indulge in the odd slice of ridiculously delicious cake that makes up in taste what it lacks in virtue.

I didn't even have to go as far as Melissa's recipe index to choose something to make -- these veggie pot pies just jumped off the front page. (Although, given the name of her blog, I feel a little guilty for not trying one of her many tempting brownie recipes!)

I halved the recipe, and I did manage to successfully remember to halve all the ingredients as I was cooking... except one. I put the original amount of vegetable stock in, so I ended up with a bit too much gravy (I decanted the filling into the pie dish with a slotted spoon, and it was all fine). I also completely forgot the yoghurt, but the end result was still delicious, so I've written up the recipe as I actually made it, and I'll try to get it right next time! Because this is definitely a recipe I'll be making again.

Autumn Vegetable Pot Pie

The pastry was really different to my normal pastry recipe: much less fat, and featuring egg yolks and buttermilk where I'd just use water to bind it. I was tempted to be lazy and just use my usual pastry recipe, but I thought I'd give this a go. It came out softer than my usual shortcrust, and more flaky, but not in a crispy way like puff pastry. If you don't have buttermilk, you can substitute in regular milk and a few drops of lemon juice.

Of course, if you don't enjoy making pastry at all, you could get away with folding some rosemary and pepper into a ready-made block.

Autumn Vegetable Pot Pie
Serves 4

For the pastry:
190g (1 cup) flour
¼tsp baking powder
60g (½cup butter) butter
2tsp fresh rosemary
1tsp freshly-ground black pepper
1 egg yolk
¼cup buttermilk

Vegetables for the filling:
300g (½ small) butternut squash flesh
160g (2 medium) carrots
225g (½lb) brussels sprouts
¼ large cauliflower
1tbsp olive oil
½cup frozen peas

For the mushroom gravy:
1 medium onion
2 cloves garlic
225g (½lb) chestnut mushrooms
1tbsp butter
1tsp thyme
1tsp rosemary
¼tsp dried chilli flakes
1tsp freshly-ground black pepper
1tbsp butter
2tbsp flour
1 cup vegetable stock

  1. Make the pastry: combine the dry ingredients, rub in the butter, and combine with the egg yolk and buttermilk. Set aside.
  2. Preheat the oven to 220°C (425°F).
  3. Dice the butternut squash and carrots. Quarter the sprouts, and divide the cauliflower into florets.
  4. Toss the vegetables in the oil, and arrange on a non-stick baking tray. Roast for 25 minutes, until carrots and squash are softened.
  5. Once the vegetables are cooked, remove from the oven, and reduce the oven temperature to 190°C (375°F).
  6. To make the mushroom gravy, begin by dicing the onions, garlic, and mushrooms.
  7. Heat 1tbsp butter in a large, deep saucepan and sautee the onions until softened.
  8. Add the mushrooms, garlic, herbs, and spices, and cook until the mushrooms are cooked.
  9. Push the mushroom mixture to one half of the pan, and at the other side, melt the remaining butter together with the flour to form a roux (don't worry if you get some mushroom juice in this mixture, it's inevitable!).
  10. Cook the roux for a couple of minutes before combining with the mushroom mixture.
  11. Add the vegetable stock, and simmer until the sauce thickens to coat the back of a spoon.
  12. Stir the roasted vegetables into the gravy, and add the peas.
  13. Spoon the filling into a deep pie dish (mine is 15x23cm, 6x9in, and it only just fitted).
  14. Roll out the pastry to cover the pie, and press down the edges to seal. Cut a few slits to allow steam to escape.
  15. Bake for 25 minutes at 190°C (375°F).





11 comments:

Rachel said...

Sounds delicious!

Melissa @ Smells Like Brownies said...

So glad you enjoyed the pot pie! It's one of my favorites :)

Camilla Mann said...

This looks incredible, Rachel. I am not a vegetarian, but we eat tons of veggies. I think this will be on my to-make list this week. Thanks for sharing with the SRC.

Kate said...

Mmmmm....perfect autumn dish!

Velva said...

I love "pot pies" this time of year they are so soulful and comforting. Thanks for sharing.

Velva

Michelle Nahom said...

Looks absolutely delicious! I am visiting via Michaela at An Affair of the Heart, who made your delicious looking lavender shortbread. When I saw your name, I knew immediately that I was familiar with your blog, but hadn't been to visit in a while. I don't eat vegetarian, but I do cook that way a fair amount. We eat tons of veggies and belong to a local CSA, although I am so bummed it is over for the season. The farmer's market has continued into the winter this year, thank goodness, so I have been able to get some local produce!

Rebecca Subbiah said...

looks tasty :-)

Julie said...

A wonderful hearty dinner recipe. Visiting from SRC B! Happy HOlidays.

Fiver Feeds said...

This pie looks so delicious, I'll have to try make my own! :)

mypixieblog said...

Whoops, comment disappeared :)

I was just saying that I never know how you do it, but you constantly manage to one-up your previous recipes, which is saying a lot since they always look so delicious! Thanks for this, Rachel, and have a wonderful weekend! XOXO

CJ Huang said...

Sounds like a wonderful variation on the usual pot pie. :) I'd never have thought to use things like winter squash!

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